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Healthy Tuscan Bean Salad

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  Dried cannellini beans/Great northern white beans 8 Ounce
  Onion 1 Small
  Celery rib 1 , halved
  Rosemary branch/1 teaspoon dried rosemary 1 (Fresh)
  Fresh sage leaves/1/4 teaspoon dried sage leaves 2
  Salt 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Olive oil 2 Tablespoon (Preferably Extra Virgin)

1. Rinse beans and pick over to remove any grit. Place in a medium saucepan, add enough water to cover by at least 2 inches, and bring to a boil. Boil 5 minutes. Remove from heat, cover pan, and let beans soak 1 hour. Drain beans; rinse out pan.
2. Return beans to saucepan. Add onion, celery, rosemary, sage, and 6 cups water. Bring to a boil, reduce heat to low, and simmer beans for 1 hour, or until tender.
3. Add salt and cook 5 to 6 minutes. Drain beans. Remove and discard onion, celery, and rosemary stick. Season with pepper; stir in olive oil.

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 558 Calories from Fat 268

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6507.6 mg271.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 15.9 g63.6%

Sugars 6 g

Protein 17 g34.2%

Vitamin A 62.1% Vitamin C 46.6%

Calcium 24.8% Iron 20.6%

*Based on a 2000 Calorie diet


Healthy Tuscan Bean Salad Recipe